Heavenly Scalloped Potatoes Recipes

SCALLOPED POTATOES

Steps:

• Heat oven to 350°F. Grease 2-quart casserole with shortening or cooking spray.
• In 2-quart saucepan, melt 3 tablespoons of the butter over medium heat. Cook onion in butter about 2 minutes, stirring occasionally, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute.
• Spread potatoes in casserole. Pour sauce over potatoes. Cut remaining 1 tablespoon butter into small pieces; sprinkle over potatoes.
• Cover; bake 30 minutes. Uncover; bake 1 hour to 1 hour 10 minutes longer or until potatoes are tender. Let stand 5 to 10 minutes before serving (sauce thickens as it stands).

HEAVENLY SCALLOPED POTATOES

Steps:

• 1. Preheat the oven to 350'F.
• 2. Melt the Vegan margarine in a sauce pan over medium heat.
• 3. Stir in the flour. Let it cook for a minute to get rid of the flour taste.
• 4. Add the soy creamer slowly and stir until thickened. Add the salt and pepper to taste.
• 5. Spray or grease a baking dish.
• 6. Using a mandolin, slice the potatoes and onions very thin.
• 7. Alternate layers of potato and onions.
• 8. Pour the white sauce over everything.
• 9. Sprinkle the top with bread crumbs. You can use plain or seasoned ones for something different.
• 10. Sprinkle some melted vegan margarine over the crumbs.
• 11. Bake covered for 1 hour.
• 12. Uncover and bake for 15 minutes more to brown the crumbs. Serve hot.
• 13. Enjoy!

SCALLOPED POTATOES

Steps:

• Chuck Hughes' rich and creamy scalloped potatoes are easy to make and taste absolutely heavenly.
• In a bowl, mix together the goat cheese with the cream. Season with salt and pepper. Add in the chives. Keep aside.
• Preheat the oven to 350 degrees F. Slice the potatoes into 1/8-inch thick slices by using a mandoline or a very sharp knife. Rinse and keep in cold water.
• In a large skillet, saute the onions with garlic for about 10 minutes in olive oil. Season with salt and pepper.
• Drain and pat dry the potatoes. In an ovenproof dish, nicely layer the potato slices. Cover with some caramelized onions, and 1/4 of the goat cheese mixture. Repeat the layers and finish with the goat cheese mixture. Season each layer with salt and pepper. Pour the rest of the cream mixture over the potatoes and the butter. Cook in the oven for 1 hour until golden brown.

HEAVENLY POTATOES AND HAM

Steps:

• Preheat oven to 350 degrees.
• Lightly grease a 13x9 baking dish.
• Place potatoes in pot of water and bring to boil.
• Boil until slightly tender about 12 minutes.
• Drain and transfer to large bowl.
• Mix sour cream butter soup cheddar cheese green onions ham salt and pepper with potatoes.
• Spread mixture in prepared dish.
• Sprinkle bread crumbs over and drizzle with melted butter.
• Bake for 30 minutes.

COUNTRY SCALLOPED POTATOES

Steps:

• Stir soup, gravy and milk in bowl. Layer half the potatoes, onion, ham and soup mixture in 13x9x2" shallow baking dish. Repeat layers. Cover.
• Bake at 375 degrees F for 40 minutes. Uncover and bake 25 minutes. Top with cheese. Bake 5 minutes more or until potatoes are tender and cheese melts. Let stand 10 minutes.

HEAVENLY POTATOES

Steps:

• Preheat oven to 350°F
• Melt butter or margarine and set aside.
• In a large mixing bowl combine frozen hash browns, onion, soup, milk, sour cream, cheese, salt and pepper. Pour in 1/2 cup of the melted butter to potato mix, set reserve aside.
• Mix well and transfer to a casserole dish.
• In a separate mixing bowl pour in cornflakes, drizzle remaining butter over cornflakes and continue to mix well until most pieces are lightly coated (cereal will be shiny but not soggy).
• Cover all potatoes with cereal. Cover and bake for about 45 minutes.
• Uncover and continue baking for about 30 minutes. Serve & enjoy!
• (If you are making this ahead of time, cover cooked potatoes and keep warm, uncover and put back in the oven at 400 degrees for about 10 minutes before serving, this will make the topping crispy).

SCALLOPED POTATOES

Steps:

• Heat the oven to 180C/160C fan/gas 4 and butter a deep 20 x 30cm baking dish. Melt the butter in a pan over a medium heat and cook the onion and garlic with a pinch of salt for 8-10 mins until the onion has softened slightly. Tip in the flour, stir well, then cook for a few minutes more. Mix the milk and stock together, then gradually pour this in, whisking well between additions until everything is incorporated and you have a smooth sauce. Simmer for a few minutes, then season well.
• Lay half the sliced potatoes in a single layer in the buttered dish, slightly overlapping them if needed. Pour over half the sauce, then scatter over half the parmesan. Arrange the remaining potatoes on top, then pour over the remaining sauce and scatter with the remaining parmesan. Cover with foil and bake for 1 hr, then remove the foil and bake for another 30 mins until golden on top.